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Titlebook: Heat Stability of Concentrated Milk Systems; Kinetics of the Diss Joseph Dumpler Book 2018 Springer Fachmedien Wiesbaden GmbH 2018 Thermal

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發(fā)表于 2025-3-21 16:14:29 | 只看該作者 |倒序瀏覽 |閱讀模式
書目名稱Heat Stability of Concentrated Milk Systems
副標(biāo)題Kinetics of the Diss
編輯Joseph Dumpler
視頻videohttp://file.papertrans.cn/426/425024/425024.mp4
概述A solution oriented approach to heat stability.Includes supplementary material:
圖書封面Titlebook: Heat Stability of Concentrated Milk Systems; Kinetics of the Diss Joseph Dumpler Book 2018 Springer Fachmedien Wiesbaden GmbH 2018 Thermal
描述.In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying..
出版日期Book 2018
關(guān)鍵詞Thermal processing; Direct steam injection; Dairy processing; Casein micelle; Micellar casein; Heat-induc
版次1
doihttps://doi.org/10.1007/978-3-658-19696-7
isbn_softcover978-3-658-19695-0
isbn_ebook978-3-658-19696-7
copyrightSpringer Fachmedien Wiesbaden GmbH 2018
The information of publication is updating

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沙發(fā)
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Supplementary material,The modelling of sediment formation during direct steam injection heat treatment of CSM using short holding times at ultra-high temperature as investigated in section?4.3 and modelled by using data obtained in section?7.3 is shown in Fig?10-1.
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Motivation and objectives,industry. A brief and comprehensive summary was given in the theoretical background. It was intended to present the historical and recent approaches taken to investigate the heat stability of milk and, most relevant, concentrated milk.
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978-3-658-19695-0Springer Fachmedien Wiesbaden GmbH 2018
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Motivation and objectives,industry. A brief and comprehensive summary was given in the theoretical background. It was intended to present the historical and recent approaches taken to investigate the heat stability of milk and, most relevant, concentrated milk.
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